Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

FREE in-store pickup! No code required. Shop Now!

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order.
Spaghetti squash gratin with tomato sauce https://www.metro.ca/userfiles/image/recipes/Gratin-courge-spaghetti-sauce-tomate-4771.jpg PT10M PT30M PT40M
Cut the spaghetti squash in half lengthwise. Remove the seeds and strings.Place the flat side down in a little water in a microwave dish. Cook at the highest setting for 12 to 15 minutes.When cooked, remove the flesh with a fork.In a bowl, place the cooked flesh and keep the squash shell.In a small casserole, sweat the shallots in butter and oil for 3 to 4 minutes. Add the garlic and tarragon mixed with the squash.Put the flesh back into the shell and cover with tomato sauce.Tomato sauceIn a casserole, heat the oil over medium heat, add the chopped onions and cook for 3 to 5 minutes.Pour in the tomatoes, gently bring to a boil and cook the sauce for 15 to 20 minutes.Use a hand blender to reduce to a purée. Add the garlic, seasonings and sugar, and continue cooking for another 10 minutes.Dissolve the cornstarch with a little water and pour into the sauce to thicken and blend.Pour some of the sauce over the squash halves, sprinkle with parmesan and cook in the oven at 375°F (190°C) for 15 to 20 minutes.
4
3 1 3 3
0.500 spaghetti squash 1 tsp. (15 mL) butter 1 tsp. (15 mL) olive oil 2 tsp. (30 mL) chopped shallot 1 garlic clove,chopped 1 fresh tarragon sprig, chopped tomato sauce 2 tsp. (30 mL) olive oil 0.500 onion, chopped 960 ml Tomato 2 garlic cloves, chopped 2 tsp. (10 mL) oregano 2 dried basil 2 tsp. (10 mL) sugar 1 tsp. (15 mL) cornstarch 3 tsp. (45 mL) water Salt and pepper to taste sufficient quantity, grated Parmesan
Spaghetti squash gratin with tomato sauce

Spaghetti squash gratin with tomato sauce

Rate this recipe
1 Vote
  • Gluten-free
4
servings
0:10
Preparation
0:30
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 0.500
    spaghetti squash
  • 1 tsp.
    (15 mL)
    butter
  • 1 tsp.
    (15 mL)
    olive oil
  • 2 tsp.
    (30 mL)
    chopped shallot
  • 1
    garlic clove,chopped
  • 1
    fresh tarragon sprig, chopped

  • tomato sauce
  • 2 tsp.
    (30 mL)
    olive oil
  • 0.500
    onion, chopped
  • 960 ml
    Tomato
  • 2
    garlic cloves, chopped
  • 2 tsp.
    (10 mL)
    oregano
  • 2
    dried basil
  • 2 tsp.
    (10 mL)
    sugar
  • 1 tsp.
    (15 mL)
    cornstarch
  • 3 tsp.
    (45 mL)
    water

  • Salt and pepper to taste

  • sufficient quantity, grated Parmesan
Imprimer ma sélection

Preparation

Cut the spaghetti squash in half lengthwise. Remove the seeds and strings.

Place the flat side down in a little water in a microwave dish. Cook at the highest setting for 12 to 15 minutes.

When cooked, remove the flesh with a fork.

In a bowl, place the cooked flesh and keep the squash shell.

In a small casserole, sweat the shallots in butter and oil for 3 to 4 minutes. Add the garlic and tarragon mixed with the squash.

Put the flesh back into the shell and cover with tomato sauce.

Tomato sauce

In a casserole, heat the oil over medium heat, add the chopped onions and cook for 3 to 5 minutes.

Pour in the tomatoes, gently bring to a boil and cook the sauce for 15 to 20 minutes.

Use a hand blender to reduce to a purée. Add the garlic, seasonings and sugar, and continue cooking for another 10 minutes.

Dissolve the cornstarch with a little water and pour into the sauce to thicken and blend.

Pour some of the sauce over the squash halves, sprinkle with parmesan and cook in the oven at 375°F (190°C) for 15 to 20 minutes.

Source : Metro

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.